Good Housekeeping UK

Blackberry Meringue Roulade

Swirling blackberry purée through the meringue gives a pleasing jammy texture once cooked and a pretty pattern when rolled.

By The Good Housekeeping Cookery TeamPublished: 29 July 2016

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Yields:

6 serving(s)

Prep Time:

25 mins

Cook Time:

18 mins

Total Time:

43 mins

Cal/Serv:

469

Ingredients

525 g
blackberries
225 g
(8oz) caster sugar
3
large egg whites
3/4 tsp white wine vinegar
1 tsp.
cornflour
50 g
(2oz) icing sugar
300 ml
(10 fl oz (½ pint)) double cream
1 tsp.
vanilla bean paste

Directions

1. Step 1
  In a small pan mix 225g (8oz) of the blackberries, 50g (2oz) of the caster sugar and 50ml (2fl oz) water. Bring to boil and simmer for 5min until berries are soft. Blend until smooth and strain through a sieve into a bowl (discard seeds). Cool.
2. Step 2
  Preheat oven to 180°C (160°C fan) mark 4 and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure parchment comes 5cm (2in) above top of tin.
3. Step 3
  In a large grease-free bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually beat in remaining 175g (6oz) caster sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level.
4. Step 4
  Set aside 75g (3oz) of the blackberry purée. Dollop tablespoonfuls of remaining purée over meringue and use a knife to swirl it through meringue (don’t worry if this creates peaks).
5. Step 5
  Bake for 15-18min until puffed and set. Cool for 10min in tin (meringue will sink on cooling). Using parchment, lift on to a wire rack to cool completely.
6. Step 6
  Lay a large sheet of baking parchment on a work surface and invert meringue on to it. Lift off tin and peel away lining parchment.
7. Step 7
  In a medium bowl, whisk cream, icing sugar and vanilla to soft peaks. Spread over meringue. Lightly mash remaining blackberries and dot over cream. Using a knife, score a line (not cutting all way through) about 1.5cm (2/3in) in from one of the short sides of meringue. Using the parchment, roll up roulade, using the scored line to help begin the roll. Transfer to a serving plate. Mix 1tbsp water into reserved purée and serve with the roulade.
  
  Like this? You'll love...
  
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Per Serving:

Calories: 469
Fibre: 4 g
Total carbs: 52 g
Sugars: 51 g
Total fat: 27 g
Saturated fat: 17 g
Protein: 3 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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